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These crispy brussels sprouts are the keto low-carb side dish that will turn everyone into a brussel sprout lover. This recipe for smashed Brussel sprouts with parmesan cheese has crispy, cheezy edges and oven-roasted caramel goodness.
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- Why this recipe works:
- 🌱 Ingredients needed:
- How To Make Smashed Brussel Sprouts:
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Why this recipe works:
- Crispy & Cheezy - Everyone loves the crispiness of the parmesan cheese on these pan-roasted smashed Brussels sprouts.
- Low Carb Snack - Perfect for a low-carb appetizer or even a keto snack for when you want something crunchy yet healthier.
- No boiling! - Easily cook the Brussels sprouts in the microwave. No need to wait for the water to boil!
🌱 Ingredients needed:
- Brussels Sprouts - fresh, cleaned and trimmed
- Oil - olive oil
- Roasted garlic - or garlic confit
- Parmesan cheese - freshly grated
- Salt and Pepper
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
How To Make Smashed Brussel Sprouts:
- Trim the root end and any bruised leaves off of the Brussels sprouts.
- Microwave the Brussels sprouts for 10 minutes or until fork-tender.
- While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
- Drain the cooked brusseles sprouts.
- In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper.
- Add the drained cooked brusseles sprouts to the infused oil and coat completely.
- Pour onto the preheated baking sheet.
- Use a glass to smash the sprouts flat.
- Add ½ the parmesan cheese to the smashed sprouts.
- Cook for 10 minutes at 425.
- Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes.
- Roasted brussel sprouts are done when they are golden brown on all surfaces.
tip: Drain the Brussel sprouts completely.
By fully draining the brussels sprouts, and even blotting them with a paper towel, the oil and the high heat will have a better opportunity to roast the sprouts to a crisp.
Do you have to microwave the Brussel sprouts?
I like to microwave them for this recipe because it quickly cooks them without me having to heat up a pan of water. But you are welcome to steam or boil them on the stovetop until they are fork-tender.
What kind of pan is best for this recipe?
I like to use a nonstick rimmed baking sheet pan. By preheating the pan with the oven, the sheet pan is hot, giving the brussels sprouts more of a sear. High heat and oil will yield great crispiness.
How do you get brussels sprouts crispy?
High heat, hot pan, drained sprouts, and oil is the perfect combination to get perfectly crispy Brussels sprouts.
What temperature is best for roasted Brussel sprouts?
Roasting vegetables such as Brussels sprouts needs to be done at high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges.
📖 Recipe
Crispy Brussels Sprouts
Sarah Mock
Crispy Brussels Sprouts are the keto low-carb side dish that will turn everyone into a brussel sprout lover. This recipe for smashed brussel sprouts with parmesan cheese have crispy, cheezy edges and oven-roasted caramel goodness.
5 from 53 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 13 minutes mins
Cook time for the recipeCook Time 20 minutes mins
total time to prep and cook the recipe.Total Time 33 minutes mins
Course Low Carb Recipes
Cuisine American
Ingredients
- 1 pound Brussels Sprouts - fresh (cleaned and trimmed)
- 2 Tablespoons Oil - olive oil
- 2 cloves Roasted garlic - or garlic confit
- 1 teaspoon Salt and Pepper (to taste)
- ½ cup Parmesan cheese (freshely grated)
Instructions
Trim the root end and any bruised leaves off of the Brussels sprouts.
Place the sprouts in a microwave-safe bowl and add enough water to submerge them halfway.
1 pound Brussels Sprouts - fresh
Place a plate on the bowl and microwave for 10 minutes or until fork-tender.
While the Brussels sprouts are cooking, place a non stick baking sheet in the oven. Preheat the oven and the pan to 425.
Drain the cooked brusseles sprouts and allow to fully drain of excess water.
In a mixing bowl, mash the roasted garlic in the olive oil to infuse it and add the salt and pepper.
2 Tablespoons Oil - olive oil, 2 cloves Roasted garlic - or garlic confit, 1 teaspoon Salt and Pepper
Add the drained cooked brusseles sprouts to the infused oil and coat completely.
Pour onto the preheated baking sheet. Use a glass to smash the sprouts flat.
Add ½ the parmesan cheese to the smashed sprouts.
½ cup Parmesan cheese
Cook for 10 minutes at 425.
Flip the sprouts and add the rest of the parmesan cheese, cooking an additional 10 minutes.
Roasted brussel sprouts are done when they are golden brown on all surfaces.
Notes
Drain the brussel sprouts completely.
By fully draining the brussels sprouts, and even blotting them with a paper towel, the oil and the high heat will have a better opportunity to roast the sprouts to a crisp.
Do you have to microwave the brussel sprouts?
I like to microwave them for this recipe because it quickly cooks them with out me having to heat up a pan of water. But you are welcome to steam or boil them on the stove top until they are fork tender.
What kind of pan is best for this recipe?
I like to use a non stick rimmed baking sheet pan. By preheating the pan with the oven, the sheet pan is hot, giving the brussels sprouts more of a sear. High heat and oil will yield great cripsiness.
How to you get brussels sprouts crispy?
High heat, hot pan, drained sprouts and oil is the perfect combination to get perfectly crispy brusseles sprouts.
What temperature is best for roasted brussel sprouts?
Roasting vegetables such as brusseles sprouts needs to be done at a high heat such as 425. Lower heat such as 350, will bake them and not roast them. High heat equals crisp edges
Nutrition
Serving: 4servings | Calories: 162kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 810mg | Potassium: 459mg | Fiber: 4g | Sugar: 3g | Vitamin A: 953IU | Vitamin C: 97mg | Calcium: 199mg | Iron: 2mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Reader Interactions
Comments
Denise
Can the same thing be done with cut up potatoes with the Brussel
SproutsReply
Sarah Mock
I haven't tried but give it a shot!
Reply
